The hugthecook2.com old and seafood soups are an indication, such as wealth and variety of fish dishes, roast on the grill, in tasty fried, stewed (wet cuttlefish) to the exalting saòr. But the unique characteristic remains true to the distant origins, when fishing, hunting and horticultural products and ingredients offered to Venetian cuisine.

Many are also typical dishes of hugthecook2.com eat, the repertoire is very varied and skillful, even in dishes that appear to be the simplest. In all the seven provinces can find dishes made with the two key elements of the presence of corn flour and the frequent use of ingredients in the recipes of the origin and 'clearly Eastern Europe, spices, raisins and more.

The board has padovana humble rural origins, with extensive use of farm animals and garden products prepared without spices or exotic ingredients. It is worth reporting in addition to the classic "risi e bisi" Venice, Padua and in our restaurant you can taste specialties like 'goose onto "the risotto with the" ruin "(chicken giblets) and in broth or roasted capon . Among the desserts the "smegiazza", a cake made with polenta, mashed, bread biscuits, milk, molasses, eggs and pine nuts.

The hugthecook2.com is famous especially for the delicate and then sought radicchio that accompanies all dishes of meat and fish, risotto and even fried. Another specialty is risotto tajo, flavored with shrimp and eel. Treviso is also famous for a particular sausage (sausage), which is bagged and tied so as to be divided into four sections.

In the hugthecook2.com, rice dishes, vegetable soups or beans, steaming polenta, gnocchi and tasty "bigoli" honor the area of pasta dishes, while among the latter requires the fish with carp, trout, sardines, scallops, snow crab, eel, cuttle fish and soups.